THE THANKSGIVING STAPLE A variety of recipes using a versatile ber Cranberries, those unique and versatile red berries so often associated with festive occasions have a history which is quite evasive. Although botanists have given the cranberry plant a category, there remains a certain amount of speculation as to how the actual berry got its name. One explanation subscribed to by many of the experts is that “cran” is a derivative of the German work “Kraan”, which when translated becomes “crane”. This word association holds true when one considers the cranberry plant's delicate pink-white flower which hooks under in the shape of a crane’s head. Little else is known of the history of cranberries other than that the cultivated cranberry was first recorded on Cape Cod in 1816 and that the early Canadian Settlers Guide (circa 1855) remember the wild berry mostly for its ability to food produce a fine jelly as a result of the naturally high pectin level. Canada ranks second im world production of cran- berries with marshes located in British Columbia, On- tario, Quebec, and Nova Scotia. Until recently, British Columbia accounted for the majority of the Canadian crop. However, in 1976 several members of the Gibson Indian Reserve just south of Parry Sound, Ontario, joined together to form the Iroquois Cranberry Growers. After much work readying the natural marshland located on the Reserve, the first half-acre of imported cranberry vimes were transplanted into the Muskoka bog. It was from this beginning that the local industry arose, an industry which in 1978 produced 300,000 pounds of cran- berries {rdém 27 acres. Cranberry sauces, which have been regarded primarily as a side-dish for festive occasions, are in reality an extremely versatile food which may be used as a main ingredient in many recipes LAYERED CRANBERRY PINEAPPLE SALAD 1 (Joz > pkg. gclaan I's cups boiling water 1 (l2oz) pkep gelatin | cup boiling water 1 (125 g) pkg. cream cheese, softened raspberry lemon "The Best Itallan Food in Vancouver'’ (you keep saying that, notmel..) IL CAPPUCCINO. RISTORANTE ITALIANISSIMO 774 DENMAN ST,, 2 669-0545 OPEN 5:30 p.m. Closed Monday . “s cup mayonnaise 1 (140z.) can crushed pineapple, undrained ‘A cup whipping cream, whipped 1 cup miniature marshmallows 3 tbsp. finely chopped auts, optional Dissolve raspberry gelatin in 1'% cups boiling water. Add cranberry sauce; stir uatil smoothly blended. Pour into 9 in. square pan and chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat cheese and mayonnaise together until smooth. Gradually beat in lemon gelatin. Stir in un- drained pineapple and chill until partially set. Fold whipped cream and mar- shmallows into pineapple mixture. Spread over cranberry mixture. Sprinkle with nuts if desired. Chill until firm or over- night. Unmold on plate. Makes 12 servings. CRANBERRY MUFFINS 2 cups All-Purpose Flour ‘“ cup sugar 1 tsp. baking powder ‘A tsp. soda to serving 4 tsp. salt ‘A tsp. cinnamon 1 egg % cup milk % cup oil 1 (120z.) sauce jar cranberry Spoon or pour flour into dry measuring cup. Level off and pour into mixing bowl. Add sugar, baking powder, soda and salt and cinnamon; stir well to blend. Combine egg, milk, oil and cranberry sauce in small bowl; beat to blend well. Add liquid ingredients all at once to dry ingredients. Stir just until all ingredients are moistened. Fill well-greased muffin tins % full. Bake at 400 for 20 to 25 minutes. Makes 1 dozen large muf- fins. CRANBERRY LIQUEUR SAUCE 1 (120z.) jar whole berry cranberry sauce ‘“% cup honey I (i4oz.) can mandarin oranges, drained ‘% cup orange-flavored Notes on Nuts Notes on the Cashew Nut (anacardium occidentale) by TROPIK SUN FRUIT & NUT Braziit along with the West Indies, was the original producer of the cashew. It is the strangest of all the fruit trees. strange because it Is the only tree to bear fruit with an EXTERIOR seed It really isn't a tree either, but more lke an evergreen’ bush, flowering in clusters at the end of each branch These flowers change to a brilliant yellow-orange pear shaped trult called a “cashew ap- ple,’ which ts eaten in the countries where the tree flourishes The fermented juice of this apple makes a refreshing drink and a flavouring which is used in the making of madetra wine At the tip of thus apple gorws a ‘cashew kernel” enclosed in an oltve green skin This skin contains an obnoxious oil which 1s protection from insects, but can readily burn the human skin After gather ing the kernel ts subjected to intense heat making the shells More readily removable and also serving to drive off the of The kermels are then removed by hand and packed in large. airtight tins The tins are placed in heavy wooden containers to ensure the seal is not broken, for tf alr was to enter, germination would take piace spoiling the entire bin without being noticed until opened Portuguese explorers developed a taste for the cashew and took it to Africa and India. where it now grows in abundance with In dia being Tropik Sun's main source of supply Believe it or not. North Amenca consumes 90% of the world’s production tt ap pears the Russians are acquiring «a taste for this delicious commodity and the heavy bidding in the world markets «s now _ untortuna- tely for Cashew lovers afftec ting prices NE XT SUNDAY Notes on the PECAN nut “Freshness & Quality” The Best Avallable Under the Sun TROPIK SUN FRUIT & NUT Gallery Upper Level - Park Royal South liqueur or brandy vanilla ice cream Combine cranberry sauce, honey and drained man- darins in small saucepan. Heat through, about 5 minutes. Pour into heat-proof dish or chafing dish. - Heat liqueur just until warm. Ignite and pour over cranberry mixture. Blend into sauce and serve im- mediately over ice cream. Makes about 24 cups sauce. CRANBERRY STRUESEL SQUARES 1'4 cups all-purpose flour 1 tsp. baking powder “ tsp. salt lcup lightly packed JENN-AIR COLONY HOME FURNISHINGS 1660 LONSDALE AVENUE — (AT 19TH) NORTH VAN. 985-8738 (OPEN EVERY THURSDAY & FRIDAY UNTIL 9) C7-Sunday News, October 5, 1980 brown sugar % cup butter or marg. 1% cups oats 1 (120z. jar) whole berry cranberry sauce ; %” cup chopped almonds Spoon or pour flour into dry measuring cup. Level off and pour into bowl. Add baking powder, salt and brown sugar; stir well to blend. Rub or cut in butter until mixture is crumbly. Stir in, oats. slightly damaged products are sold at up to Mon. - Sat. 9:30 - 5:00 Where day old breads and 50 % off 288 Pemberton Avenue, North Vancouver FRESH MEAT FRESH & FROZEN FISH OPEN SUNDAY 10 a.m. - 5 p.m. 254-9133 ‘‘we pack salmon for travellers’’ 451 Powell St., Vancouver, next to Produce City Press about :2/3 of crumb mixture into lightly greased 13x9 pan. Spread with cranberry sauce. Add almonds to remaining crumb mixture and sprinkle over cranberry sauce. Pat lightly. Bake at 375 for 30 to 35 minutes or until golden. Cool and sprinkle with icing sugar. Cut into squares when cold. Makes about 4 dozen squares. Sunday 12:00 - 5:00 The “All New’ Hennessy’s Restaurant is now pleased to serve all food on china dishes with stainless steel knives and forks, etc Come in & try our DAILY SPECIALS HENNESSY’S PARK ROVAL SOUTH between Eaton's & SuperValu 2ndlevel 922-1533